Friday, July 22, 2011

When we brought locally cured and aged prosciutto home from Benton’s Smoky Mountain Country Ham Smoke House in east Tennessee, I wanted to find a recipe that would show off its special flavors. I considered melon with prosciutto and while that’s a wonderful, tried and true appetizer, I wanted more bang for the bucks.

You would swear this open-faced sandwich was created by Ina Garten, the Barefoot Contessa, even though it happens to come from Cooking Light magazine. It’s that sophisticated. In fact it’s down right decedent, even though it weights in with only 318 calories a serving. This is a perfect example of what I call “small plates” that turn appetizers into light meals.

The sweet fig preserves are a perfect balance for the tangy goat cheese and the tart little plums in this open-faced sandwich. The tiny bit of grated fresh ginger brings a little mysterious flavor to the sandwich and really good prosciutto elevates it to food for the gods.

Combine the fig preserves, lemon juice, and grated ginger in a small bowl and set aside. Spread the goat cheese evenly over each slice of toasted bread. Divide arugula, plum wedges, and prosciutto evenly over the four sandwiches. Drizzle each sandwich with about a tablespoon of the fig preserves mixture. Serves 4 (one sandwich each).

I use prosciutto often as a seasoning ingredient in dishes as such Chicken Marengo (my recipe here). Chicken Marengo is one of our “go-to” favorites when we crave real French comfort food, which is quite often actually.

Prosciutto is also the star of the show in two of my current favorite recipes:

50 comments:

What a lovely meal. I am also hooked on Cooking Light; it is one of my favourite food magazines ; started getting it last year; I think it was after reading one of your posts.Great photos; bet that prosciutto must have been heavenly.RIta

If I saw that sandwich on a menu, I probably wouldn't give it a second thought but after seeing yours and realizing I like all of the ingredients, I can see me liking it alot - especially since you're endorsing it. You've turned Benton's prosciutto into some special dishes.

Oh Sam, your photos are so appealing I almost want to lick my screen. Several little open-faced prosciutto and plum sandwiches and a glass of wine would be a great summer meal. And the asparagus and melon - out of this world. This is my kind of food!

This is definitely my kind of lunch (or breakfast). I frequently make combinations like this (or what's in the kitchen) but instead of presersve, I use a drizzle of honey...and a healthy dose of fresh ground black pepper which it looks like you did too.

All of these dishes look absolutely tantalizing. I love prosciutto so much I'd eat it in about anything, but the fresh ginger, fig preserves, and plums in your headline recipe are especially intriguing. Great job, and thanks so much for sharing!

Cooking Light is a lovely magazine. And this is certainly a sophisticated recipe, Sam. I do love the combination and plums are a delight right now. That salty proscuitto with the sweet plums and fig preserves would be divine!

Sam, this is quite the sandwich! I made something similar from Cooking Light with figs, prosciutto and manchego cheese that was first posted on Velva's 'Tomatoes on The Vine' last year and can attest to the flavor combo that you've got going on in this sammie! What a find in Eastern TN; I'll have to tell my daughter who lives in Knoxville to find this little store! I've got to try your sandwich when I get back home from my visit. Thanks so much for sharing your talent on Fresh Food Friday. You always bring the party up a notch or two!

For me, these kinds of small plates are what summer dining is all about. I even have some fig preserves, so I'm sure there's a variation I can come up with, even if I don't have the authentic Tennessee aged prosciutto!

Wow - is that pretty. And you know - I have it all - except the bread. Love the fig preserves in this - and I actually have some! You certainly are reaping the rewards of the Tennessee prosciutto! I could live on small plates. Too bad my husband cannot.

When food looks too beautiful to eat it is not only a feast for the tummy but the eyes as well. These sandwiches are almost seductive! Oh they are gorgeous! I'll make these for an upcoming girls luncheon. You always amaze me, Sam!Thanks for bringing your talent and delicious recipes to ON THE MENU MONDAY.xo Yvonne

Hi Sam,I just stopped by for a visit from OTMM at StoneGable. This is a beautiful sandwich that is presented so tastefully. I can't wait to try it. I just love your blog and am your newest follower. Thanks for sharing and hope you are having a great week!Miz Helen

Sam, I had a couple of huge peaches from our tree so I decided to make your wonderful Salmon with Tomato Peach Salsa tonight! WOW it is such a winner. So company worthy! We are having guests in a couple of weeks who love salmon and I'm serving this again but will grill the salmon outside (salmon hangs in the air when cooked inside). My husband appreciates my cooking greatly but he is not effervescent in his culinary compliments but he was literally gushing over this dish!Thanks so much for ANOTHER winner winner salmon dinner!xo Yvonne

Sam, this is fabulous!!!! Wow! Prosciutto, plums, goat cheese and a dash of fig jam. What a brilliant combinations of flavors and textures. I will be praying I find plums on the market again - I want to try this!

Sam, thanks for getting the collection off to a good start. I will look into thumbnails but in the meantime I have set up a pinboard where you can see all the links at a glance - the link to it is in the Food on friday post. Cheers

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I'm a retired executive turned writer & food columist. Currently I write a food column, “From My Carolina Kitchen,” for my local newspaper.
I have entered three recipe contests and was a winner in each:
Won the state of Mississippi's Chicken Contest in 1993 and participated in the 40th annual National Chicken Contest, one of the "big three" national competitions. It is the oldest contest of its kind.
I wrote a food column for The Abaconian newspaper when my husband Meakin and I lived in the "Out-Islands" of the northern Bahamas in Abaco on the tiny tropical island of Lubbers Quarters. I am a member of North Carolina Writers Network.

Photography by Meakin Hoffer - Food Styling by Sam Hoffer

Living on Island time, Retirement in Abaco Spiced with Food, Friends & Rum, by Sam Hoffer

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